These sardines were made the old-fashioned way during the 2019 fishing season and canned in Douarnenez. They are only now on the market, already slightly candied and definitely a treat for all fans of high-quality canned fish!
If you can control yourself, you are welcome to store the sardines for a few more years. Like good wine, vintage sardines mature over the years and become even more tender and fine.
Only available in limited quantities!
This tin is the result of a collaboration with the Breton artist Patrice Cudennec .
Net Weight: 115g
Ingredients: sardines (80%), extra virgin olive oil, salt.
Nutritional information per 100g
- Calories: 929 Kj / 223 Kcal
- Fat: 15g
- Of which saturated fatty acids: 3.3 g
- Carbohydrates: 0 g
- Of which sugar: 0 g
- Egg white: 22 g
- Salt: 1g
Manufacturer: La Pointe de Penmarc'h
La Pointe de Penmarc'h was founded in 1920 in Le Guilvinec, a Bigouden fishing port on the western tip of Brittany. At that time, the fleet consisted of more than a hundred fishing boats, which brought their rich catch to the fish auction hall in the harbor every day.
Just a few steps away, the fish – sardines, albacore tuna and mackerel – were canned at the Conserverie as soon as the boats arrived.
Today Pointe de Penmarc'h continues this tradition of high quality canning. The Conserverie sees itself as an ambassador for the products of the terroir and has made it its highest goal to always offer top products with the authentic taste of the region, for which it cooperates with the traditional fishermen.
At the very end of Brittany is the beautiful bay of Douarnenez with its fishing port, which has always been known for sardine fishing. Nearby is the fish cannery, which has been offering a wide variety of canned fish since the 1920s.
If the boats used to be operated with sails, today they are modern boats that nevertheless continue to practice selective and respectful fishing.
Manufacturer's address: La Pointe de Penmarc'h, 15 Boulevard de la France Libre, F-
29177 Douarnenez, France
The vintage sardine
Like fine wine, these sardines only get better with age.
They are caught at the end of the season when they are the perfect size and the perfect balance of fat, omega 3 and 9 fatty acids. They are freshly caught and processed by hand and not too tightly packed in first-class cold-pressed olive oil.
The vintage sardines are produced in small quantities every year in specially designed, decoratively designed special series and are highly coveted by collectors and gourmets.
For best results, store vintage cans in a cool place and turn them over every 3 to 6 months. This allows the oil to circulate better and permeate the fish from all sides, resulting in a wonderful combination of oil and fish over time. The longer they mature, the tenderer the meat becomes.
Whether you prefer your vintage sardine young and firm or ripe and tender is up to you and is purely a matter of taste.